Recipes

Turkish Bread using Wallaby Bakers Flour

The following is a basic recipe & make up instructions, please note the dough will need to be very slack and will be difficult to handle.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Wallaby Bakers Flour 3⅛ cups
10 g Salt 1⅗ tsp
4 g Improver 1⅗ tsp
5 g Oil 1 tsp
10 g Yeast (dry) 3⅓ tsp
300 ml Milk, warm 1⅕ cups
400 ml Water 1⅗ cups

Method

  1. Preheat oven to 250°C.

  2. This is mixed into a very wet dough using approximately 300 ml of warm milk & the rest warm water to at least 700 ml.

  3. This must be mixed very well to develop the dough.......a lot more than you would think considering how slack the dough is.

  4. This is then tipped/poured into a container to rest for approximately 45 minutes. It should just collapse when firmly pushed with a finger.

  5. Using very wet hands, the dough is divided into pieces, roll or loaf size, & then dropped onto a bed of semolina to rest again.

  6. After another 20 - 30 minutes, the dough pieces are carefully lifted using both sets of fingers and placed onto trays.

  7. Whilst doing this, the pieces should be slightly stretched to give an oval/oblong shape.

  8. Once on the tray, the dough is washed with a mixture of yoghurt & water, and then sprinkled with sesame seeds (black ones too).

  9. Bake in a hot oven (250°C) for 25 minutes.

  10. Once cooled, the excess Semolina can be brushed off.

  • Specialty Breads
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